Ground Beef Stroganoff, ready in 30 mins, has tender onions, mushrooms, and a creamy sauce. Serve with egg noodles or mashed potatoes for a crowd-pleaser.
Serve this stroganoff alongside a garden Italian Salad or with some Roasted Vegetables.
30-Min Pantry Staple Meal
Another day, another pantry staple recipe! I hope these meals are helpful for you.
When I polled Instagram, the two most common ingredients many of you had were ground beef and noodles.
This Goulash recipe I shared recently features both, just like this stroganoff. The rest of the ingredients rely on pantry and fridge staples.
This Ground Beef Stroganoff comes together quickly, ready in about 30 mins, and is a meal the whole family will love.
Ingredients In Ground Beef Stroganoff
- Olive oil: Used to cook the onions, garlic.
- Yellow onion & garlic: Dice finely for a smoother sauce.
- Ground beef: Use lean ground beef to avoid excess grease.
- Butter: Adds richness and helps to cook the mushrooms evenly.
- Cremini mushrooms: Sauté until golden to maximize flavor.
- Sea Salt, Pepper, and Thyme: You can also use fresh thyme.
- Flour: Cook it briefly to remove the raw flavor.
- Beef stock: You can also use broth or beef boullion powder.
- Heavy cream and sour cream: Use full-fat heavy cream and sour cream.
- Worcestershire sauce: A little goes a long way—don’t overdo it.
- Dijon mustard: Adds a slight tang and depth.
- Egg noodles: Serve as the base for the stroganoff, soaking up the sauce.
How To Make Ground Beef Stroganoff
- Cook Pasta: Boil salted water, cook the noodles, and drain.
- Cook Onions and Garlic: Sauté onions and garlic in oil until soft and golden.
- Brown Beef: Add beef, cook until browned, and season with salt and pepper.
- Add Mushrooms: Stir in mushrooms with butter, then mix in thyme and flour.
- Make Sauce: Pour in beef broth, cream, Worcestershire sauce, mustard, and bouillon. Simmer until thick.
- Sour Cream: Remove from heat and stir in sour cream until smooth.
- Serve: Mix with noodles and sprinkle with parsley.
Variations
Switch Things Up
- Use different mushrooms: Try cremini, white, portobello, or mix a few kinds.
- Skip sour cream: Use plain Greek yogurt instead; the flavor will be a bit different.
- Make it lighter: Use lean ground beef and light sour cream.
- Add flavor: Stir in 1 tsp of paprika or a pinch of red pepper flakes.
- Use fresh thyme: Replace dried thyme with 2-3 sprigs of fresh thyme.
Storage
Leftover Ground Beef Stroganoff?
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
More Recipes That Use Ground Beef:
- Taco Lasagna reader favorite recipe!
- Beef Lettuce Wraps with coconut rice and pickled red onions
- Beef Tacos baked and ready in 30 minutes or less
- Taco Pasta Hamburger Helper inspired
- Pasta e Fagioli Olive Garden copycat
Try these variations next: the classic Beef Stroganoff or this delicious Chicken Stroganoff!
Ground Beef Stroganoff
Simple, 30-minute Ground Beef Stroganoff has sautéed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal.
Equipment
- Large, deep, cast-iron skillet or pot
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 small onion
- 2 teaspoons minced garlic 2 cloves
- 1 pound lean ground beef 90/10
- 1 tablespoon unsalted butter
- 1 (8-ounce) package sliced cremini mushrooms
- Salt and pepper
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup beef stock or beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon beef bouillon powder
- 8 ounces medium egg noodles
- 1/3 cup sour cream light or regular
- Fresh flat-leaf parsley optional
Instructions
- If serving over pasta, start by bringing a large pot of water to boil. Once boiling, add a generous amount of salt (about 1/2 tablespoon). Add the pasta and cook according to package directions. Drain when cooked through (I try to time pasta cooking to when the meat sauce will be done).
- Preheat a large, deep, cast-iron skillet or pot over medium-high heat. Add the olive oil and once shimmering, add in diced onion and minced garlic. Stir until onion is translucent and beginning to turn golden, about 3–4 minutes; reduce heat if needed. Press onions and garlic to the side and increase heat to high. Add the beef to the middle. Let stand, undisturbed, for 30 seconds, then flip and break up. Let the other side stand for about 30 seconds, then continue to cook the beef, breaking it up into small pieces until no longer pink. Season the beef to preference with salt and pepper. If anything is burning/sticking to the pot, add an extra drizzle of olive oil or slightly reduce the heat.
- Once the beef is cooked through (no longer pink) add sliced mushrooms and butter. Sauté for 3–4 minutes, stirring constantly. Add dried thyme and stir for 30 seconds. Then mix in the flour and stir. Cook for 1 minute to remove the floury taste.
- Add 1 cup beef stock, and as you stir, scrape up any browned bits that may have formed at the bottom of the skillet. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season everything to taste with salt and pepper. Add beef bouillon powder. Reduce heat to low and simmer for 3–5 minutes or until thickened, stirring frequently.
- Remove pan from the heat and stir in the sour cream (see note 1). Stir to combine everything and season to taste as needed. Serve over cooked noodles, rice, or mashed potatoes and top with fresh parsley.
Video
Recipe Notes
Note 1: Be sure to add sour cream off the heat and stir slowly to avoid curdling.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Nutrition
Serving: 4servings | Calories: 533kcal | Carbohydrates: 30g | Protein: 35.3g | Fat: 30.3g | Cholesterol: 145.9mg | Sodium: 289.5mg | Fiber: 1.8g | Sugar: 4.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, I just made this and had to leave a comment! This dish is sooo delish and filling. Very easy to make and not expensive. I love it and will be making this a lot! Thanks so much
I am so happy to hear this Ally! Thanks so much! 🙂
Goodness! We made this 2 weeks ago and making it again tonight. The best I’ve ever had and I shamelessly devoured the leftovers 😂
I am so happy to hear this Lee! Thanks so much! 🙂
I made this tonight…it was a BIG HIT! I even loved it, and I don’t always like my own cooking. Thank you
I’m so happy to hear you loved this Ground Beef Stroganoff! Thanks so much for your comment! 🙂
This recipe put me in a coma, very indulgent but not great for going out afterwards
Haha, it is the ultimate comfort food! I’m so glad you enjoyed! 🙂
This dish was fab! My daughter even wants to take some home!😋def make again!!
So glad to hear that! Thank you 🙂
Made it with ground Turkey and whole Milk over egg noddles. Turned out Fabulous!!! Thanks…
Sounds great! Thanks for trying so many of my recipes Elliott! 🙂
Absolutely delicious! Best stroganoff I’ve had in years! A better cut of meat could be used but not necessary. I’m on a diet, 1st time I’ve gone back for seconds since March😊
Thank you so much for your comment Bev! I’m seriously so happy to hear how much you loved this! Thanks! 🙂
Would ground turkey work for a change?Any ingredients you would substitute for its difference in flavor?
I haven’t tried it but it should work, you might want to amp up the seasonings a bit! Let me know how it goes! Enjoy! 🙂
This was a great dish!
We need a new dish for a week night meal.
Thank you.
So happy this will be making it in the regular rotation! Thanks so much for your comment! 🙂
Very delicious and easy to follow the directions. Thank you
So glad you enjoyed! 🙂